Potted Shrimps

May 08, 2023May 8, 20230 2

Delicious Potted Shrimp Recipe for Seafood Lovers

by The Chefin Seafood

Prep

15 min

Cook

0 min

Ready In

2 hours

Level

Very easy

Rating

Ingredients

	1 lb raw shrimp ( cooked will do if you ca n't find raw , look for little ones )
	4 ounces butter
	1/2 teaspoon mace
	1/8 teaspoon paprika
	1/8 teaspoon ground ginger
	1/8 teaspoon black pepper

Nutrision Information

Servings Per Recipe

Calories

295

Sugar

Fat

28g

Potted Shrimps are a classic British dish that has been enjoyed for centuries. Traditionally, the dish is made with seasoned shrimp that has been cooked in butter and then preserved in a small jar. Today, Potted Shrimps are enjoyed as an appetizer or light meal throughout the world, often served with crusty bread or crackers. The dish is a delicious mix of flavors and textures that is sure to please seafood lovers of all ages.

Instructions

1.	Start by peeling and deveining the raw shrimp, if using cooked shrimp, skip this step
2.	In a small saucepan, melt the butter over medium heat. Add the mace, paprika, ginger, and black pepper and stir to combine.
3.	Once the spices and butter are well combined, remove from heat.
4.	Layer the shrimp in a small ceramic dish or jar, seasoning each layer with a little bit of salt.
5.	Once all the shrimp has been layered, pour the spiced butter over the top of the shrimp.
6.	Cover the dish with plastic wrap and allow it to chill in the refrigerator for at least 2 hours, or overnight.
7.	Once chilled, serve with crusty bread or crackers.

PROS

This Potted Shrimp recipe is simple, delicious, and packed with flavor.

The dish is an excellent source of protein thanks to the shrimp.

CONS

This dish can be high in saturated fat due to the use of butter.

It is best served as an occasional treat due to its high-fat content.

HEALTH & BENEFITS

Shrimp are an excellent source of protein, low in calories, and packed with essential vitamins and minerals.
The spices in this dish are a good source of antioxidants and anti-inflammatory compounds.